Publications
Home Magazine
Prep Time: 00:45
Servings: 4
Cooking Time: 00:20
Ingredients
- 220g - castor sugar
- 1 - vanilla pod, sliced open and seeds removed
- - peel of 2 lemons, each cut in a single swirl
- 3 - large pears (Beurre bosc is suitable for poaching)
- 500ml - good quality vanilla ice cream
- - CHOCOLATE SAUCE:
- 200g - good quality dark chocolate, broken into pieces
- 125ml - espresso or strong instant coffee (5ml coffee to 125ml boiling water)
- 125ml - castor sugar
- 15ml - pear liqueur or brandy (optional)
- 8 - pancakes (mix your own batter or buy from selected supermarkets)
Method
A decadent delight! And pears are in season now.
Bring 750ml water and the castor sugar to the boil in a saucepan and stir until the sugar has dissolved. Add the vanilla pod, seeds and lemon peel and bring to the boil. Allow the syrup to simmer for 5 minutes.
Peel, halve and core the pears. Add to the syrup and simmer for about 20 minutes, until the pears are soft but not soggy. Remove the pears from the syrup.
Prepare the chocolate sauce Heat the chocolate, coffee, sugar and cream over a low heat until the chocolate and sugar have melted. Bring to the boil and simmer for one minute before adding the liqueur. Remove from the heat.
To serve Slice the pear halves. Place a pancake on each plate and arrange the pear slices on one half of the pancake. Fold the other half of the pancake. Then place a spoonful of ice cream on one half of the half-moon and fold the other half over the ice cream to create a thick, juicy quarter pancake. Drizzle with chocolate sauce and serve.
Peel, halve and core the pears. Add to the syrup and simmer for about 20 minutes, until the pears are soft but not soggy. Remove the pears from the syrup.
Prepare the chocolate sauce Heat the chocolate, coffee, sugar and cream over a low heat until the chocolate and sugar have melted. Bring to the boil and simmer for one minute before adding the liqueur. Remove from the heat.
To serve Slice the pear halves. Place a pancake on each plate and arrange the pear slices on one half of the pancake. Fold the other half of the pancake. Then place a spoonful of ice cream on one half of the half-moon and fold the other half over the ice cream to create a thick, juicy quarter pancake. Drizzle with chocolate sauce and serve.
